I use olive oil in a fry daddy, just about 365* F. It doesn't take long for the "chips" to get crisp, so you will hav eto try one or two out first. Time them, mine take about 15 to 30 seconds, sometimes a little longer depending on the humidity level.
I boil the pasta in salted water until just about al dente, as it will continue to cook, after it is drained. Dont' rinse the pasta. Immediately flip a handful onto brown paper or paper towel, to get all the ater off.
I now try a piece or two to time the frying. You want it to have the same "bite" as a potato chip, crisp. When you have your time down, you lower them into the deep fryer. Lift them out and drain them well, sprinkle with herbs, spices and cheeses.
If you put them into a tightly sealed container the will last the week before going stale. I have only been able to try this once as my DH will eat them until there is nothing left in the bowl.
The tri colored pasta make for a pretty dish although any type of pasta would do. I have often thought about trying whole wheat and wonder if it will have the nutty flavor when fried.